No-Bake Vegan Oreo Cheesecake (No Cashews, No Tofu)
A no-bake, dairy-free Oreo cheesecake without cashews. A crunchy, chocolate base topped with a smooth cookies and cream filling.
Ingredients
For the base:
- 400 g Oreos (14oz)
- 100 g Vegan margarine, melted (1/3 cup + 1 tablespoon)
For the filling;
- 400 g Vegan cream cheese (14oz)
- 100 g Icing sugar (¾ cup)
- ½ Teaspoon Vanilla extract
- 130 ml Vegan double cream (½ cup) I used Elmlea plant double cream
- 100 g Roughly crushed Oreos
To top:
- Melted dairy-free chocolate
- Mini Oreos
Instructions
For the base:
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Crush the Oreos using a food processor or the end of a large rolling pin until they become fine crumbs. Mix them together with the melted margarine in the bowl.
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Transfer the buttery crumbs to a 9-inch springform tin and press down firmly using your fingers or the bottom of a cup. Place it in the fridge while you prepare the filling.
For the filling:
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Mix the cream cheese and icing sugar in a bowl until smooth then stir in the vanilla extract.
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Add the plant double cream and whisk for a few minutes using an electric whisk or stand mixer. It should be thick hold peaks.
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Add the roughly crushed Oreos and gently fold them into your filling mixture.
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Spoon the filling onto your base and spread it out evenly. Place it in the fridge for 12 hours to set.
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After the cheesecake has set, remove it from the springform tin and decorate with melted chocolate and mini Oreos. Then just cut into slices and enjoy!
Recipe Video
Recipe Notes
- I recommend Violife cream cheese or Sainsbury's vegan cream cheese for the best flavour and texture.
- Keep stored in the fridge for up to 5 days.